Making method of white marinating liquid

Abstract

The invention discloses a making method of white marinating liquid, and belongs to the field of foods. The method comprises the following steps of chopping bones into small blocks; uniformly mixing the bone blocks with salt in the mass ratio of the bone blocks to the salt being 1 to (0.15-0.3), and performing pickling under the condition of 15-22 DEG C for 4-10 days; dumping moisture generated inthe pickling process, and adding an appropriate amount of water to the pickled bone blocks and the salt which does not dissolve; and performing cooking with a strong fire, and when the color of the water becomes white, performing cooking with a gentle fire for 25-40 minutes so as to obtain the white marinating liquid. When marinated products are made by the white marinating liquid disclosed by theinvention, the effects of strongly removing peculiar smell of meat and absorbing greasy taste can be achieved, the fragrance of the meat can be released, and the white marinating liquid has the effect of increasing aroma. Different marinating and cooking time is selected according to different meat, so that meat quality can maintain certain brittleness, and the mouth feel is refreshing and smooth. After cooking is completed, soaking is performed for corresponding time, so that the fragrance penetrates into skin texture, the taste is rich, original taste is reserved, and aftertaste is durable.

Description

technical field

[0001] The invention belongs to the field of food, and in particular relates to a preparation method of white brine. Background technique

[0002] Baidu Encyclopedia mentions that "brine (dish seasoning) is a seasoning commonly used in Chinese Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine. It is a kind of soy sauce cooked with various spices. Brine is commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks. A kind of seasoning, the materials used are pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc. It can be made in a few hours. Many restaurants The brine is reused because they believe that the longer the brine is cooked, the tastier it will be.”

[0003] "Brine is widely used. Whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine is commonly used in the north and south. In the catering industr...

Examples

Embodiment 1

[0071] Embodiment 1 A kind of preparation method of white bittern

[0072] 1. Prepared materials:

[0073] ① Pork spine;

[0074] ② Edible coarse salt.

[0075] 2. Production method: chop the pork spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. Pork spine and coarse salt are evenly mixed at a mass ratio of 1:0.15, packed in porcelain, and marinated at about 15°C for 5 days. Add the marinated pork bones (including undissolved salt) and water at a mass ratio of 1:3.5, add water, boil over high heat, skim off the blood foam in time, and the water will gradually turn white in about 10 minutes. Change to low heat and simmer for another 30 minutes. The color of the white brine will not deepen in the subsequent cooking process, but the aroma of the pork bones can be fully released, and the pork bones and floating foam can be filtered to obtain white brine with a strong salty aroma. See figure 1 . figure 1 It can ...

Embodiment 2

[0078] Embodiment 2 A kind of preparation method of white bittern

[0079] 1. Prepared materials:

[0080] ① Pork spine;

[0081] ② Edible coarse salt.

[0082] 2. Production method: chop the pork spine into small pieces, soak in clean water for 60 minutes, remove part of the blood, and rinse with clean water. The pork spine pieces and coarse salt are evenly mixed at a mass ratio of 1:0.2, packed in porcelain, and marinated at about 15°C for 8 days. Add the marinated pork spine (drain the water generated during the marinating process, and keep the undissolved salt grains) in water at a mass ratio of 1:2.5, boil it over high heat, and skim off the blood foam that emerges in time , about 10 minutes, the water will gradually turn white, change to low heat and cook for another 30 minutes to release the aroma of the pork bones, filter the pork bones and floating foam, and then get the white brine with a strong salty aroma.

Embodiment 3

[0083] Embodiment 3 A kind of preparation method of white bittern

[0084] 1. Prepared materials:

[0085] ① beef spine;

[0086] ② Edible coarse salt.

[0087] 2. Production method: chop the beef spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. The beef spine and coarse salt are evenly mixed at a mass ratio of 1:0.2, packed in porcelain, and marinated at about 12°C for 6 days. Add the marinated beef bones (including undissolved salt) into water at a mass ratio of 1:3.5, boil over high heat until blood foams, skim off the blood foam, and the water will gradually turn white in about 10 minutes, then turn to low heat Boil for another 40 minutes to release the aroma of the beef bones, filter the beef bones and floating foam, and serve as white brine with a strong salty aroma.

technical field

[0001] The invention belongs to the field of food, and in particular relates to a preparation method of white brine. Background technique

[0002] Baidu Encyclopedia mentions that "brine (dish seasoning) is a seasoning commonly used in Chinese Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine. It is a kind of soy sauce cooked with various spices. Brine is commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks. A kind of seasoning, the materials used are pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc. It can be made in a few hours. Many restaurants The brine is reused because they believe that the longer the brine is cooked, the tastier it will be.”

[0003] "Brine is widely used. Whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine is commonly used in the north and south. In the catering industr...

Examples

Embodiment 1

[0071] Embodiment 1 A kind of preparation method of white bittern

[0072] 1. Prepared materials:

[0073] ① Pork spine;

[0074] ② Edible coarse salt.

[0075] 2. Production method: chop the pork spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. Pork spine and coarse salt are evenly mixed at a mass ratio of 1:0.15, packed in porcelain, and marinated at about 15°C for 5 days. Add the marinated pork bones (including undissolved salt) and water at a mass ratio of 1:3.5, add water, boil over high heat, skim off the blood foam in time, and the water will gradually turn white in about 10 minutes. Change to low heat and simmer for another 30 minutes. The color of the white brine will not deepen in the subsequent cooking process, but the aroma of the pork bones can be fully released, and the pork bones and floating foam can be filtered to obtain white brine with a strong salty aroma. See figure 1 . figure 1 It can ...

Embodiment 2

[0078] Embodiment 2 A kind of preparation method of white bittern

[0079] 1. Prepared materials:

[0080] ① Pork spine;

[0081] ② Edible coarse salt.

[0082] 2. Production method: chop the pork spine into small pieces, soak in clean water for 60 minutes, remove part of the blood, and rinse with clean water. The pork spine pieces and coarse salt are evenly mixed at a mass ratio of 1:0.2, packed in porcelain, and marinated at about 15°C for 8 days. Add the marinated pork spine (drain the water generated during the marinating process, and keep the undissolved salt grains) in water at a mass ratio of 1:2.5, boil it over high heat, and skim off the blood foam that emerges in time , about 10 minutes, the water will gradually turn white, change to low heat and cook for another 30 minutes to release the aroma of the pork bones, filter the pork bones and floating foam, and then get the white brine with a strong salty aroma.

Embodiment 3

[0083] Embodiment 3 A kind of preparation method of white bittern

[0084] 1. Prepared materials:

[0085] ① beef spine;

[0086] ② Edible coarse salt.

[0087] 2. Production method: chop the beef spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. The beef spine and coarse salt are evenly mixed at a mass ratio of 1:0.2, packed in porcelain, and marinated at about 12°C for 6 days. Add the marinated beef bones (including undissolved salt) into water at a mass ratio of 1:3.5, boil over high heat until blood foams, skim off the blood foam, and the water will gradually turn white in about 10 minutes, then turn to low heat Boil for another 40 minutes to release the aroma of the beef bones, filter the beef bones and floating foam, and serve as white brine with a strong salty aroma.

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